1 sm Loaf sourdough or crusty
Italian bread
2 tb Finely chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 c  Thinly sliced green onions
(including some tops)
1 md Sized green pepper,
Finely chopped
3 tb Dry white wine
1/4 c  Melted butter or margarine
6    Whole cleaned trout (each
About 12 inches long)
Salt and pepper

Preheat oven to 400. Cut enough bread into 1/2 inch cubes to make 2 cups
(reserve remainder for other uses). Spread bread cubes in single layer on
baking sheet and bake, stirring occasionally, until cubes are dry and crisp
(about 10 minutes). Remove from oven and pour into a bowl; combine with
parsley, the 1/2 tsp. salt, pepper, green onion, and green pepper. Drizzle
wine and 2 TBS. of the butter over bread; mix lightly.

Wipe fish with damp cloth, inside cavities and outside. Brush cavities
with some of the remaining butter; sprinkly lightly with salt and pepper.
Stuff cavities loosely with bread mixture, dividing mixture evenly among
fish; skewer edges together or sew with heavy thread. Arrange fish side by
side in a greased shallow baking pan (use 2 pans, if necessary, to hold all
fish at once). Drizzle any remaining butter evenly over tops of fish.

Bake fish, uncovered, until it flakes readily when prodded in thickest
portion with a fork. For a 1 inch thick fish allow 10 minutes – 5 minutes
on a side.